Tag Archives: Indian street food

Wishing everyone a Happy Independence Day from Madraasi

India and we Indians celebrating our 70 th Independence Day, today is being a great pride for each and everyone of us. Like I shared last year Why India is Unique from all the other countries – It’s one and only “Unity In Diversity”, how many of us agree that still we keep up the unity in diversity in mind – few of us right. Wish everyone one of us to respect, follow and to share thoughts more and more about unity in diversity among us.

Chicken 65 is one among the common food all over India, right from the star hotels till the street food it has placed its own signature. Been in blogging for almost 3.5 years, I wonder why I have not share the chicken 65 masala recipes? It was one of my followers who asked me for the recipe and this resulted in sharing this recipe with you.

Home made Chicken 65 Masala / Chicken 65 Masala

This Chicken 65 masala, can be used for Gobi 65, Paneer 65, Fish 65 and so on. Also, it has no artificial food color, ginger-garlic and preservative to masala, this can be used even during festival for preparing fried vegetable. Later during marination you can add ginger-garlic or food color as you desire.

This stays fresh for 2 to 3 months, when you store it in an air-tight container. Do not use wet hands or never keep it open for long time, so that the freshness of the aroma goes off. Let me share the recipe…

Ingredients:

Dry Red Chillies / Vathal – 8 nos

Kashmiri or Byadagi Chillies – 5 nos

Coriander / Malli seeds – 2 tbsp

Cumin / Jeeragam seeds – 2 tsbp

Fennel / Sombu seeds – 1 tbsp

Maida / All-purpose flour – 3 tbsp

Rice flour – 1 ½ tbsp

Salt – 1 ½ tsp

Cinnamon – 2 no’s (1” inch stick)

Cloves – 5 no’s

Bay leaf – 1 no

Star Anise – 2 no’s

Cardamom – 4 no’s

Turmeric powder – ½ tsp (optional)

Making of Homemade Chicken 65 powder –

Preparation:

Dry roast all the above given ingredients together except the maida and rice flour.

Roast only for few minutes or until you get a wonderful aroma with the crackling sound of the spices.

Transfer it to a plate, let it sit aside, until it reaches room temperature.

Add the maida / all-purpose flour and rice flour to the same kadai, roast only in low flame.

Keep on stirring, make sure to roast it only for few seconds and not to burn it. (refer the video for the texture).

Transfer it to a plate, wait until it reaches room temperature.

Grind all these together to a fine powder with salt.

Sieve the ground powder to a plate, let it rest for 2 mins.

Transfer it to an air-tight container, once it reaches room temperature.

Bread Omelete is one of the street food, recently I have come across this bread omelet in a Television. This resulted me to give a try at home. An easy, healthy and fast breakfast for weekdays and lazy weekends. Let us move on to the recipe…